I had purchased some pork chops from the local butcher last weekend and decided to make another tasty winter apple meal.
I couldn't really decide on a recipe, but wanted something with a fall/winter feel, so came up with combining two recipes, one from Martha and one from Rachel Ray.
I really enjoyed this, though Alex preferred just the Pork Chops without the apple topping.
The chops were made with this Maple Glazed Pork Chop recipe. Then topped with apples and caramelized shallots. (I actually subbed a red onion because I realized too late we were fresh out of shallots.)
For the apples and shallots:
Adapted From Martha Stewart
For two chops:
1 smallish to medium red onion, chopped
A few pinches of brown sugar
A good TBS of butter
1 good size granny smith or other tart apple, chopped
1/4 dry white wine
Toss your chopped onion in the skillet with butter. Melting the butter and saute the onions. Add a bit of brown sugar to help sweeten the deal. Let everything simmer, stirring occasionally until the onions are soft and translucent. Add the apples, saute until tender. Add the wine, stir, and cook, over low heat, covered until the liquid is cooked off.